Serves: 6
Recipe Author: Chef Karsten Hart
Restaurant: Castle Hill Inn
Source: http://www.rihospitality.org/pdf/2012/RIHA_AnnualReport_2012_FINAL.pdf
Preparation Time: 1 hour
Cooking Time: 20 minutes
Ingredients:
For the Swordfish Marinade
6 ea. Swordfish Fillets, cut into 4-5 oz. portions
1 ea. Shallot, sliced
2 ea. Garlic clove, peeled and crushed
½ ea. Red Bell Pepper, seeds removed
2 ea. Thyme, leaves only
3 ea. Parsley, leaves only
½ cup Vegetable oil
Procedure:
In a blender combine shallots, garlic, bell pepper, thyme, parsley, oil and puree thoroughly. Pour the mixture over swordfish and marinate.
Season both sides of swordfish fillets with salt and white pepper. In a sauté pan over high heat add
canola oil. Once oil lightly smokes add swordfish fillets and sear both sides until golden brown. Place
in the oven to finish cooking. Remove from pan and reserve.
Recipe Type: AuthenticCooking Time: 20 minutes
Ingredients:
For the Swordfish Marinade
6 ea. Swordfish Fillets, cut into 4-5 oz. portions
1 ea. Shallot, sliced
2 ea. Garlic clove, peeled and crushed
½ ea. Red Bell Pepper, seeds removed
2 ea. Thyme, leaves only
3 ea. Parsley, leaves only
½ cup Vegetable oil
Procedure:
In a blender combine shallots, garlic, bell pepper, thyme, parsley, oil and puree thoroughly. Pour the mixture over swordfish and marinate.
Season both sides of swordfish fillets with salt and white pepper. In a sauté pan over high heat add
canola oil. Once oil lightly smokes add swordfish fillets and sear both sides until golden brown. Place
in the oven to finish cooking. Remove from pan and reserve.
Recipe Author: Chef Karsten Hart
Restaurant: Castle Hill Inn
Source: http://www.rihospitality.org/pdf/2012/RIHA_AnnualReport_2012_FINAL.pdf